Solo has always been a very classy act. Perhaps it was the red interior, accenting Solo’s newest Chinese themed cuisine, that caused a mind-melding color association with a movie I once saw called The Red Violin. A master violin maker, Nicolo Bussotti, creates a magnificent red colored violin of impeccable sound and quality; the story fans out as the violin passes among its talented owners, spanning many countries and the breadth of four centuries. Solo in many ways resembles the exquisite violin in the story. Throughout its variations from meat to dairy and back to meat in oriental presentation, Solo has – since it opened its doors – provided masterful fair, exemplary high end quality dishes, service, artful presentation, with creative recipe variations yielding delightful results. Valentino, Solo‘s manager – a mother hen, in a good way – is there from early morning until midnight, day in and day out, making sure that Solo‘s standards remain at the top of its class.

At the request of its many loyal habitués, Solo has kept some of its most popular items like cowboy steak, and beef sliders. It’s a good thing too; CS and I started off our meal with Solo‘s Yellowfin Tuna Tartar, topped with avocado mash served with kimchi and mango salsa – some variations since last we sampled it, but still perfection. Their Salmon Carpaccio…

was the ultimate example of high quality fare Solo is so famous for. You must must try the Porcini Mushroom Soup. It was just fabulous; you could wean babies on this creamy caramel colored delight. I don’t know how, but I just gotta that recipe. I could have eaten three bowls full. Maybe we’ll kidnap Eka, our trusty waiter, whom we’ve just adored for years, and torment him with heavy Jewish recipes ’til he gives up some kitchen secrets. The Hot and Sour Soup…

was almost as good to our palate as the mushroom soup that preceded it, though the first one remains an undisputed favorite.

with bok choy was outstanding, subtly sweet with just the right kick of pungent; the Salmon Teriyaki, cut triangles from the choicest part of top quality organic salmon, had the finest veil of spiced rice powdered crispness – again, superbly flavored! I have never enjoyed fish more.

followed and they were light and delicious. Our final entree was the Mongolian Style Beef Filet, brought sizzling to the table, very Chinese, spicy savory, quite good. I don’t know if Chinese is the last cuisine variation that Solo will ever introduce, perhaps they will offer a fusion of just superbly crafted dishes. What I do know is that however they may vary their menu, Solo remains one of the finest orchestrations of fine dining in New York City.

The view of the East River, Queensboro Bridge and skyline is truly breathtaking! But… as amazing as the view is, the main reason one goes to a restaurant is the food. Having heard conflicting reports about the first few weeks, yet having been many a time to Prime Hospitality’s other superb venues I was not sure what to expect. Were the naysayers right? Were they spoiled brats? Was this new restaurant experiencing painful birth pangs as it first opened its doors?

Meyer started the meal with House Made Italian Sausage in a Blanket…

Italian Sausage in a Blanket

I went for their Ocean Parfait sashimi combination served in a martini glass. Taste and presentation were great; a nice beginning, but what lay ahead?

While Meyer segued with a large Bentley Burger, I went for their Organic Irish Salmon…

Organic Salmon

Tender, juicy and flavorful, perfect on all counts! The French fries that came with the burger were spiced just right!

Next we had Kobe Beef Sliders and Long Island Duck Sliders, cooked to perfections (at least to my taste – medium well), spiced just right and very juicy.

We followed with Steak and Frittes and a Flatiron Steak…

Steak and Frittes

With Chef David Kolotkin at its helm it’s no wonder Prime Grill has become the kosher steakhouse par excellence; Prime at the Bentley has inherited the same art of succulence in steaks. For side dishes we had Haricot Vert with Sundried Tomatoes…

Haricots Vert with Sundried Tomatoes

…and Kobacha Squash. This squash, a native of New Zealand, has a taste reminiscent of chestnuts with a hint of sweetness – perfect match for incredible steaks.

The service was good, whatever may have have caused complaints when it first opened, had obviously been remedied. Within an hour of opening for dinner, the restaurant had nary an empty seat, a fitting tribute to the upscale locale and the delicious food.

It never ceases to amaze me how you think you know someone and then you get to experience them under a new set of circumstances, which amplify strengths, or identify weaknesses you had never seen before. Last Tuesday evening, it applied to our restaurant experience. Chef David Kolotkin (check here, as well) of Prime Grill – a culinary virtuoso in taste and presentation – was refreshingly unpretentious and warm as he personally treated CS and I to a side of Prime Grill we had heretofore not experienced.

It’s through no fault of Prime Grill (60 East 49th Street; New York, NY 10017; Telephone: 212.692.9292) that we had such tunnel vision, in fact it is because their steaks are so consistently fabulous that we gravitate with Pavlovian/Flinstone salivation straight to the beef every time we are there. Last Tuesday was different; we broke from the habitual to the unexpected and in some cases extraordinary dishes on the menu.

The quality and freshness of the fish was so good, it needed nothing more than the traditional ginger wasabi and soy sauce for accompaniment.

When it came to taste enhancing sauces sushi Chef Wibi did not disappoint us with his Yellowtail “Carpaccio” with yuzu ponzu and jalapeno, with togarashi – a citrus based sauce that greatly enhanced the yellowtail.

Now if you’ve been regular readers of our blog, you know that we are not from the big fish lovers and I was hoping they’d roll out the big side of beef soon that would set our four stone wheeled skin covered jeep off kilter, and we were thrown off balance, astonishingly so by the House Smoked Wild Organic King Salmon and by all things a Maryland Style Fish Cake

The salmon circumferenced the poached egg on a crunchy toasted bottom that burst with noble flavors worthy of a king’s fare.

We followed with the beef slider assortment was a mouthful of perfection. Each slider a world onto itself Kobe Beef with Pickled Chips & Ketchup, Moroccan Lamb with Arugula & Mint Yogurt, Brisket with Whole Grain Mustard Aioli,Buffalo Chicken with Fresh Herbs & Spicy BBQ Sauce and Black Angus with Mushrooms and Porcini Aioli. Woooow.

We segued with a Delmonico Steak; it came with tobacco onion rigns and a marrow bone. CS was aching to remove the tiny fork and suck the bone dry, but… ettiquette prevailed.

Finally we got to the desserts, we started with the Tropical Vacherin…

…with mango/coconut sorbet, pineapple compote and salty macadamias macarons - my friends I’ve had macarons and I have had macarons, but the macadamia macarons served were in a class by themselves. How can a macaron be as light as air and so densely flavoured, at the same time?!? Only Solo‘s Chef Felencianaknows how!

We followed with their heavenly…

…Chocolate Cake.

We finished this royal repast with a Honey and Rosemary Apple Galette…

The Cappuccino was among the best I’ve tasted, a worthy crown to this superb and satisfying meal!

As you can tell by the pictures every dish was artfully presented, engaging all the senses.

During the meal we each had 2 glasses of wine. I sipped a Binyamina BinCabernet Sauvignon2010, while CS had a Goose Bay Pinot Noir 2010.

My Cabernet Sauvignon opened in the glassto reveal black berries, wild berries and blackcurrant. Not a complex wine, but very easy and pleasant to drink. CS described the Pinot Noir, thus: Incredible flavors of black cherry and strawberry with buttery overtones. While neither of the two wines proved to be an ideal pairing, they nevertheless nicely complemented this feast.

Although we didn’t get to taste it, it was already late and we both bursting from all the food, CS could not resist photographing the first ever kosher caviar ever served at a restaurant…

Since he was very young, Haim Dadi knew what he wanted to do. His parents had a restaurant in Israel and whenever he visited their place – as a child – he loved the hustle and bustle, the aromas, the sounds of the patrons. He is currently Chef/Partner of 18 Restaurant on 81st Street and 2nd Avenue. I’ve watched and followed him through every area of his restaurant and – as amiable as he is outside the cooking area – it is in the kitchen that he truly comes alive as he cooks, as he talks to his staff, as he experiments with more delicious ways of preparing his fare.

I spoke to Chef Haim recently to find out what makes him tick, what it is that spurs him on. Twenty five years ago he opened his first restaurant in Beersheva with his brother, serving mostly shawarma and a few other grilled items. Three years later, he arrived in New York and opened his first venture in Forest Hills – Tel Aviv Haktanah, though very successful he did not get along with his partner.

He left for a place in Manhattan called Shelanu, which eventually evolved into Mr. Broadway. It started out with a limited Israeli menu, yet considering the demographics in and around its location, it did not work too well. Over a period of seven years they slowly introduced various new types: deli, Chinese, shawarma and sushi. With the addition of all those cuisines Mr. Broadway, soon had one of the largest menus in Manhattan. With very moderate prices and the rich selection they expanded over the years and became a very successful venture, a fixture of the New York kosher Scene.

About a year ago, Chef Dadi was ready for bigger challenges. Together with Sidney Cohen he opened up 18 Restaurant on the premises of what used to be the high end Turquoise. In spite of the high quality of its servings, Turquoise had become a victim of the new recession.

Walking into 18, with its turquoise wall and aquarium, opposite an antiqued stone wall and red fixtures, gives the impression of an upscale expensive place. A quick look, however, at the menu immediately dispels the notion of “expensive.” The food served here is of higher quality than at his former place and in the year since they’ve opened they managed to gather a faithful following that fills the restaurant every day at lunch and dinner. The sushi is superb, and coming from someone who never touched fish until two years ago, someone who never thought he’d ever taste sushi, you can take it as very high praise indeed. I can never resist ordering Chef Haim’s Yemenite Meat Soup, or his juicy hamburgers. He doesn’t serve exotic dishes, instead he specializes in a wholesome array including Eastern European, Mediterranean, sushi and deli selections. He envisions 18 as a purveyor of high quality food at reasonable prices and… the concept works!

As a young child, Haim Dadi had a dream; as a man, he’s made the dream concrete!

Please make certain to register to the demo, as the venue has moved to my apartment!

We grew up eating no end of salads at almost every meal: Is it any wonder we loved our veggies and ate them without any prompting? I am even including a dessert salad. True to form, we will bake an authentic Moroccan bread to go with the feast so we don’t leave a drop of sauce behind (this bread is the only item on the menu that will not be gluten-free).

Registrations: A gentle reminder – Please register at least two days before any cooking class demo so A) We know for sure we have a demo going, and B) We have ample servings!

P.S. Throw in a C) – It makes my life easier :-) P.P.S. Throw in a D) I’ll give you a free signed copy of my new cookbook if you bring a new friend!

Also starting tomorrow you can take advantage of a great, reasonably priced menu at 18 Restaurant:

240 East 81st Street, New York – (212) 517-2400

THE KOSHER SCENE SPECIAL DINNER PRIX FIXE MENU

$32.00 per person, tax and gratuities not included. All wine, beer and alcohol billed separately.
Any item ordered, not on the Prefix will be billed separately

May not be used in conjunction with ANY other special

APPETIZER

Combination Platters:

Humus, Babaganuosh, Turkish Salad, Tahini

Mixed Green Salads

Assorted Breads

Photo by: seamlessweb.com

ENTREE

Eighteen Mixed Grill Kebob Special Combo Platter:

Chicken

Beef

Side Dishes: Choice of 2

grilled vegetables

french fries

mashed potatoes

basmati rice

DESSERT

Coffee/tea

Assorted Rugelach or Slice of Cake

Cold beverage (non alcohol) included

The food’s delicious, the price is very reasonable, the portions are generous, the ambiance is elegantly casual, a perfect eatery to take your wife, your date or the family. Go ahead, treat yourself! All of you deserve it. (For this Prix Fixe, please print out the following .pdf)

Tomorrow we will once again, be’ezras Hashem, be transmitting live from Nargila Grill (1599 York Avenue – between E. 84 and E. 85th Street – New York 10028; Tel: 212.535.3700). Why? Because… tomorrow the owner’s mother will be cooking her famed Bukharian dishes.

We will discuss the cultural differences in Jewish foods, how the Jews throughout history were influenced by the local environment, but still managed to keep a strong Jewish tradition. It’s been said that its food defines a people, we will discuss how we adapted ourselves how the Jewish cuisine evolved and is far more than just gefilte fish, brisket and tcholent.

You can tune in to us at 7:30pm (Eastern Time) tomorrow evening at: http://www.blogtalkradio.com/kosherscene or you can join us at Nargila Grill ((1599 York Avenue – between E. 84 and E. 85th Street – New York 10028; Tel: 212.535.3700) for an evening of great talk and superb food. Nargila Grill is under the hasgacha of of the O K Labs.

I can’t wait to be surprised by owner/manager Michael’s mother cooking, I’m sure we’ll likely wash with some lepeshka bread, have some plov (Bukarian rice), or maybe we’ll have some samsa? or kebobs? Hmmnn, my mouth is watering! Oh, what’s the use, I better not think about and just taste whatever delicacies as they come.

So, gentle reader, considering the great food and the low prices we’ll we see you there? Why not come over and say hello?

Nargila Grill is a Middle Eastern/Mediterranean type restaurant, the decor authentic Middle Eastern, with softly piped in music to match.

Getting ready to order. PHOTO BY: Irving Schild

After the show we all enjoyed an incredibly delicious meal consisting of assorted Mediterranean salads, beef, lamb, and chicken kabobs. Each type of meat was done in a variety of styles and came on multiple skewers, each more succulent than the other!)

We are going back next Wednesday, to do another live show and to enjoy the owner’s mother’s Bukharian cooking. She comes in once a month to prepare some real delicacies. My mouth is watering just thinking about it. Why don’t you join us at: Nargila Grill (1599 York Avenue – between E. 84 and E. 85th Street – New York 10028; Tel: 212.535.3700), next Wednesday evening? We’d love to meet you and we know you’ll love the food! We’ll leave the light on for ya. May we have the pleasure of seeing you there?

About 10 days ago, we had the pleasure of dining at Dakshin (1154 First Avenue, between 63rd and 64th; New York, NY; Tel: 212.355.4600).

Partial view of the small, inviting, authentic Indian restaurant

The scent of fresh baked naan and superbly blended Indian spices attracted my olfactory senses as soon as I entered this small treasure of a restaurant; like a coiled streamed white scent leading from the kitchen, it beckoned and did not disappoint.

Dakshin and its owner Sanjay Bhatnagar are the real deal in authentic Indian cuisine. The menu was jam packed with diverse regional offerings; from the traditional vegetarian dishes of the North down to rich southern region’s fish dishes sourced from the Indian Ocean with a broad selection of poultry, beef and lamb to round off the menu.

Aromatic, delicious, Chicken Naan bread

We started the meal with an unusual Chicken Naan. Pieces of chicken are kneaded into the dough and then baked in Dakshin‘s own tandoori (clay) oven. It transported us to another time, to another realm, we loved it!

With over 13 appetizers to choose from, we let Sanjay and his son pick favorites for us. Mine was Hari Bhari Tikki. This consisted of spinach and potato cakes flavored with fresh chillies, coriander leaves and ginger, grilled on a skillet.

CS had Lasoni Mushrooms, fresh mushrooms sauteed with fresh ginger, tomatoes, garlic and coriander. Both appetizers were served on banana leaves, the traditional Hindu way. A great start, for the surprising flavors yet to come.

We then tasted a Lemon Rice…

...cooked in lemon juice, with mustard seeds and curry leaves

…which we left as a superb accompaniment for the mains. While neither CS nor I care much for cauliflower, we both agreed that the Ghobi Aloo (cauliflowers and potato cooked in a mild gravy) was a new experience in taste, one we’ll just have to repeat.

We then shared the Chicken Tikka – breast marinated in ginger, garlic and lime juice, grilled over a slow fire – and Tandoori Chicken…

Tandoori Chicken

…chicken on the bone, marinated in spices and herbs, grilled on a slow fire. Throughout the meal we dipped the pieces in their mint chutney, onion and tamarind relishes, we loved all three! Like being submerged into a bath of jasmine and floating lotus blossoms anointed with hennaed palms and feet.

It was a very different experience for a western palate; it was an unusual but very tasty meal. Now that we are in the final stages of cleaning our homes for Pessach, a time when many start eating out for the next few days, Dakshin makes a perfect place to savor something very different from the usual fare and it’s all reasonably priced too!

They also deliver frozen foods, I’ll have to order immediately after Pessach.

Have you ever had one of those microcosmic moments in time encapsulating a window onto something so much bigger in its depth and substance? Though most of mine have not been food moments, this one surely was this past week at the Japanese inspired restaurant Prime Ko (217 West 85th Street New York, NY 10024-3901 – (212) 496-1888) when I tasted Chef Makoto Kameyama’s signature sushi Crispy Rice with Spicy Tuna appetizer. But more about that in a moment…

CS and I were escorted into the ground floor dining area; they’ve got a lower level with a wet bar, TV screen and more seating. Décor showed subtle Japanese influences. The waiting area had these lovely brown leather boxy ’kabuki’ shaped chairs and couch, fresh orchids on a dark rectangular table, with a wall of hand-painted coral peonies on soft aqua…

Wall dividers of slatted mahogany separated one area from another; windows were shaded with white bamboo semi-transparent treatments. Seating was brown textured suede on wood, a few striped suede backed benches, all tucked into square darkwood tables. Settings consisted of simple white geometric china, flatware laid out on deep red bamboo textured placemats, and chop-sticks resting on logo enhanced wood pieces. Lighting was recessed in one area and a framed oval shaped ruched red fabric with a back lit center aperture against the far wall, with a row of rice textured globe light fixtures in the other area.

A partial view...

Esteemed Chef Makoto Kameyama, the former prized Sushi Chef at Prime Grill for the past ten years, has served as Executive Chef at Prime Ko since it opened last year. His experience began in Tokyo where he assisted his father, a prominent Edo-sushi chef running a successful restaurant in Japan. In1981, Chef Kameyama came to the US and opened his own Japanese restaurant. Transitioning to Japanese kosher posed quite a challenge. Aside from the dietary restrictions on pork, shrimp, crustaceans, etc. sourcing fine quality kosher fish for sushi and sashimi, replacing basic Japanese cooking elements like bonita flakes and dashi (made of fish bone, until recently unavailable with a kosher certification), achieving consistent textures and creating exciting sauces were but a few of the obstacles he faced.

Chef Kameyama is very pleased with healthy low fat and low cal Japanese cuisine becoming staple of the American diet. Be it the DHA and heart healthy fresh fish, lung healthy miso, or vitamin mineral-rich seaweed, it is thanks to Japanese cuisine masters like Kameyama that this healthy streamlined fare is taking the nation by storm.

Now, back to our meal… The opening appetizer was an assortment of Rainbow Roll, yellowtail, tuna, and salmon sashimi and that fabulous Crispy Rice with Spicy Tuna I mentioned earlier. That was the defining moment of kaizen (Japanese for perfection) . The mouthful of toasted rice cake topped with spicy tuna pureed with bell pepper, topped with jalapeño and aioli sauce was a bite of pure perfection. The creative combination of textures and genius flavors conjoining to taste so remarkably well, spoke volumes about the artistry of a chef whose collective experience and expertise arrive at the table each time this signature dish is served. Bravo! Omedetou!

Sushi and Sashimi

But we were just getting warmed up… CS and I shared lovely grilled miso Chilean Sea Bass skewers in a spicy teriyake sauce served aside sautéed bok choy & veggies which couldn’t help but be outshined by an outstanding Tuna Delmonico, edged in breading served with jalapeño sauce, wasabi, beet and ginger sauce, with a side of soba noodles and pickled radish/onion/carrot garnish.

Tuna Delmonico

Our waiter, Al, our server, Lebron, treated us like royalty; they were friendly, efficient, informed. I thought we were getting the ‘special treatment’, but service to the tables nearby was just as extraordinary. Al, had the menu and wine pairings memorized down to the last nori seaweed bit & dot of sauce. Service was the epitome of high Japanese hospitality; water goblets refilled with Prime Ko’s own filtered carbonated water, napkins refolded, tables cleaned between courses, and soy sauce, dishes and silverware replaced with the arrival of each new dish.

Cutlery was replaced again with a fresh set including steak knives. I starved myself till dinner in anticipation, but this was turning out to be a most extravagant meal… The best was next! Three ounces of the most amazing Kobe/Wagyu steak resting on a slab of Himalayan salt rock witha side of white mushroom cooked at our table with a spritz of fresh lime. When quality is this good, extra spicing could only detract from it natural flavors – it was melt-in-your-mouth delicious.

Taken before being cooked at table-side. 3 ozs of marbled beauty!

The second steak dish was a 6 oz. Grain Fed Chateau-Briand with vegetable rice served with a jalapeño/uzu/teriyake sauce, with salad and rice. The steak was so good, I would have preferred the sauce on the side.

Steak Chateau-Briand

Chef then surprised us with Eggplant Dengaku. Baked eggplant topped with miso and sesame sauce. Unusual, and superbly tasty. The evening’s crown, came with the creative and most beautiful desert dish pictured below.

Beautiful presentation, superlative tasting

Two crepes laid out like a Japanese fan, topped with blueberries and strawberries with hot chocolate sauce, sprinkled with green tea powder and confectioner’s sugar that looked like fairy dust. Need I say more?

A brilliant meal overall. Our thanks to Chef Kameyama and the staff of Prime Ko for a thoroughly enjoyable experience.

SYR and I spent such a wonderful evening last night with Sidney and Tammy Cohen at 18 Restaurant (240 E 81st St, New York NY10065; Tel: 212.517.2400). It was worth braving the cold and ice to have the opportunity to shmooze with them. The restaurant was hopping with the evening crowd, who also ignored the weather to get a consistently great meal at 18. Tammi and her husband are so friendly and have such good business and food sense, it was great to see their restaurant thriving.

I had to have the Yemenite Meat Soup again, aside from the perfect weather conditions it’s just too good to pass up (this is winter comfort food at its best!). I’ve tasted this soup at a few well known establishments and I can assure you none came even close.

18‘s got a new sushi chef from NOBO. I dont know what magic this guy puts int0 his sushi and sauces, but they were extraordinary. We had his sushi roll and a shredded fish salad, they tasted sensational. Considering that until 14 months ago I did not even touch anything remotely resembling a fish, you can believe this is very high praise!

Now that they have their Liquor License, 18 Restaurant will – every motzey Shabbat (open from 8:00 pm to midnight) – give you a free glass of wine with dinner.

Warm and friendly

We raved about 18 Restaurant‘s food before, having revisited this eatery, we still rave about it. The sushi is superb, the soup is delicious and will warm your bones on any cold winter day, their hamburgers are in a class of their own. Why not give them a try? If this isn’t one of your favorite kosher restaurants already, it soon will be!